Walnut Caramels

1. 1

   Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter.

2. 2

   In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238u00b0 (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling.

3. 3

   Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245u00b0 (firm-ball stage).

4. 4

   Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight.

5. 5

   Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

* Per serving · 4 servings · Values may vary.

No additional tips available.